the danish trans fat ban the danish trans fat ban paolo m. drostby head of food policy division
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The Danish Trans Fat BanThe Danish Trans Fat BanPaolo M. Drostby
Head of Food Policy Division
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TACD - Generation Excess III, Washington DC 8 April 2008
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The rules – Order on TFA
• Trans fatty acids maximum level: 2 % of fat content
• Focus on oils and fats – limit at the source
• Only industrially processed trans fatty acids
• Applied from 1 January 2004
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TACD - Generation Excess III, Washington DC 8 April 2008
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Scientific Background – DNC Reports
Well-established link between trans fatty acids and cardiovascular disease
• Increase of 5 g TFA/Day = 25 % increased risk of cardiovascular disease
• Intake of 20 g TFA/Day = 2,5 times higher risk of cardiovascular disease
• Risk related to TFA 4-5 times higher than risk related to saturated fats
• US estimate (1997): 30-40% of deaths related to cardiovascular disease due to TFA (>30.000 deaths a year); average TFA-intake 5 g/Day
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TACD - Generation Excess III, Washington DC 8 April 2008
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Recommendations from scientific bodies
• WHO 2004: ” … Towards the elimination of TFA”.
• Institute of Medicine 2002: ”Keep intake as low as possible while consuming a nutritionally adequate diet”
• AFSSA 2005: ”Intake >2 E% increases risk of CVD.” Maximum of 1 %.
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TACD - Generation Excess III, Washington DC 8 April 2008
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Why maximum level ?
Maximum level
• Protecion of citizens
• Simple and efficient way of reducing intake
• Enforceable, controllable and technologically feasible
Labelling
• Empowering of citizens
• Reduces intake ?
• Labelling not understandable for citizens
• Unpacked food products
• Massive public information required
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TACD - Generation Excess III, Washington DC 8 April 2008
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Why only IP-TFA ?
IP-TFA
• Added in the production process – comparable to additives or contaminants
• Level potentially high – no safe upper level
• No benefits
• Reduction technologically possible
• Distinction by analysis possible
Natural TFA
• Naturally occurring TFA integral part of product
• Level of naturally occurring trans fatty acids low
• No evidence of health risk related to naturally occurring trans fatty acids
• Beneficial nutrients in animal products
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TACD - Generation Excess III, Washington DC 8 April 2008
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The Result
Surveys on target products 2002-03 and 2004-05: • Significant decrease in products >2 % TFA• Low level of transgression (2-6 %)• Replacement of removed TFA: Both monounsaturated and
saturated fats. New methods of production developed – solid and semi-solid ’speciality fats’
• No increase in prices• No decrease in product variability
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The MacDonald’s Case – Fat content
Pre-regulation
• 55 % Monounsaturated
• 8 % Polyunsaturated
• 20 % Saturated
• 8 % Transfats
Post regulation
• 70 % Monounsaturated
• 15 % Polyunsaturated
• 15 % Saturated
• NO Transfats !
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TACD - Generation Excess III, Washington DC 8 April 2008
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The ’High Trans Menu’
IP TFA in High Trans Menu (Denmark):
2001: Approx. 30 g per serving
2006: Below 1 g per serving
Other countries (2006):
From 9 g to above 40 g per serving
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Exposure in ’High Trans Menus’
0
5
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15
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25
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DK SE UK DE US HU
• Stender et al 2006, NE Journal of Medicine
– At random TFA in fast food, 25 countries (14 EC)
– French fries, chicken, biscuits, popcorn etc.
– Average content per serving
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Health impact ?
• Difficult to ’isolate’ TFA-impact in health studies
• Studies conducted by Danish Obesity Research Center – Epidemiologic survey
– Intervention study
• Further information: www.DanORC.dk